I was inspired to make a frittata a tonight after seeing the yummy ones posted on Balanced Bites. Plus, I woke up later than usual tonight, so I needed a dish that I could throw on the table pretty quickly.
For dinner, I like to make really meat-heavy frittatas – kinda like Cha Trung Hap, the steamed egg and pork meatloaf thingy you get when you order rice plate at some Vietnamese places. (Come to think of it, I bet I could make a Paleo version with kelp noodles…)
I decided to make a curry-flavored frittata with ground pork and broccoli slaw since I had those ingredients readily available. I followed the same frittata guidelines that I posted previously with some slight modifications that I’ll detail below. There’s no hard and fast rule for how to make frittatas, so feel free to experiment!
Time to make Curried Ground Pork and Broccoli Slaw Frittata!
Serves 4
Ingredients:
- 1 tablespoon coconut oil
- ½ onion, thinly sliced
- Kosher salt
- 1 pound of ground pork
- 6 large eggs
- ¼ cup coconut milk
- 1 tablespoon of curry powder
- Freshly ground black pepper
- ¼ cup roughly chopped Italian parsley
- 4 cloves of garlic, minced
- 1 cup of shredded broccoli slaw
- ½ cup of shredded carrots
Equipment:
- All of my recommended kitchen tools are listed here.
Method:
I assembled all the ingredients…
… heated up the coconut oil on medium heat in an 8-inch cast iron skillet (you can use a slightly larger skillet but I like frittatas that slice up thick), and sautéed my onions with a dash of salt until they were softened.
I added the ground pork and garlic…
…and stir fried until the meat was no longer pink.
While the pork and onions were cooking, I whisked my eggs with the coconut milk, curry powder, salt, pepper, and parsley.
I don’t have an exact measurement for the salt and pepper. Just don’t be too heavy-handed ‘cause the filling will be seasoned as well.
Then I added the broccoli slaw and carrots to the pork and onions and sprinkled everything with salt and pepper.
I poured on the egg mixture and cooked the frittata for ~5 minutes to set the bottom.
I tried to cover the frittata but the skillet was filled to the brim.
I put my frittata in my preheated toaster oven set on broil. I would’ve put it in at a lower temperature (350 F) but I didn’t have 20-30 minutes to spare. Around ten minutes later, the edges were browned and puffy. But when I touched the center, it was a little gushy – and when I cut it in half, it was still kinda liquid-y. Darn it!
So I popped the frittata back under the broiler for another few minutes to firm up the middle. The split down the middle helps speed up the cooking – it’s just not as pretty if you’re planning to serve the frittata whole.
I served the slices with some nuked frozen veggies (which we deemed not photo-worthy) and we dug in.
Looking for more recipe ideas? Head on over to my Recipe Index. You’ll also find exclusive recipes on my iPhone and iPad app, and in my cookbooks, Nom Nom Paleo: Food for Humans (Andrews McMeel Publishing 2013), Ready or Not! (Andrews McMeel Publishing 2017), and Nom Nom Paleo: Let’s Go! (Andrews McMeel Publishing 2021).
PRINTER-FRIENDLY RECIPE CARD
Curried Ground Pork and Broccoli Slaw Frittata
Ingredients
- 1 tablespoon coconut oil
- ½ onion thinly sliced
- Diamond Crystal kosher salt
- 1 pound ground pork
- 4 garlic cloves minced
- 6 large eggs
- ¼ cup coconut milk
- 1 tablespoon curry powder
- Freshly ground black pepper
- ¼ cup chopped Italian parsley
- 1 cup broccoli slaw
- ½ cup shredded carrots
Instructions
- Preheat your oven or toaster oven to broil. Heat up the coconut oil on medium heat in an 8-inch cast iron skillet. You can use a slightly larger skillet, but I like frittatas that slice up thick. Sauté the onions with a dash of salt until softened.
- Add the ground pork and garlic into the pan, breaking up the meat with a wooden spoon. Cook until the meat is no longer pink.
- While the pork and onions are cooking, whisk your eggs, coconut milk, curry powder, salt, pepper, and parsley in a bowl together.
- Once the meat is cooked, add in the broccoli slaw and carrots to the pan and season everything with salt and pepper. Mix well.
- Pour in the egg mixture into the pan once the slaw and carrots have softened. Cook everything in the pan for ~5 minutes to set the bottom.
- Put the frittata in your toaster oven for 12-15 minutes. It's done when the edges are browned and puffy, and when you touch the center and it springs back. You can even cut into it to check. If the insides are still a bit gushy, put it back in the toaster oven for a few more minutes.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
